Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 68 |
| Issue number | 1 |
| Pages (from-to) | 45-51 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - Sep 2004 |
- Iberian ham, sensory evaluation, salt content, processing conditions
Research areas
ID: 129736559